Pounded Pork Loin With Orange-Pepper Sauce

• 4 boneless center-cut pork loin chops, trimmed of fat (1 1/4 pounds)
• 3 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 large shallot, chopped
• 3/4 teaspoon black peppercorns, coarsely crushed
• 1/3 cup white zinfandel wine or 1/3 cup dry white wine
• 1 tablespoon finely shredded orange rind
• 2/3 cup orange juice

1. Place each chop between 2 pieces of plastic wrap.
2. With a heavy, flat mallet, pound meat firmly but gently all over to a thickness of 1/4 to 1/3 inch.
3. (I don't have a mallet, so I use my rolling pin).
4. Coat pork lightly with flour.
5. Melt butter in a 12-inch nonstick frying pan over medium-high heat.
6. When the butter sizzles, add pork.
7. Cook, turning once, until pork is well browned on both sides and no longer pink in center (cut to test) (4 to 5 minutes).
8. Transfer to a warm platter and keep warm while preparing sauce.
9. Add shallot and pepper to pan; stir until shallot is soft (1 1/2 to 2 minutes).
10. Add wine, orange peel and orange juice.
11. Increase heat to high and boil, stirring frequently until sauce is reduced to 1/2 cup (3 to 4 minutes).
12. Pour sauce over pork to serve.

center, allpurpose, butter, shallot, black peppercorns, white zinfandel wine, orange rind, orange juice

Taken from www.food.com/recipe/pounded-pork-loin-with-orange-pepper-sauce-23829 (may not work)